I posted a quickie version of this photo on July 4th, but here’s the real post. I’m not big on decorating. I just don’t have the decorator’s touch. So I wanted to find a recipe that would make it easy for me, with a white frosting I could color for a patriotic theme. And since I’m not a huge fan of cupcakes, I had to find a recipe that would really impress. Flo Braker’s amazing Baking for All Occasions came to my rescue with Classic Butter Cake Cupcakes with White Chocolate-Sour Cream Frosting.
Flo’s recipes may seem a little complicated at first. It’s just because she really likes to spell things out. Follow her techniques to the letter and you’re going to get just about the lightest, most perfect cupcakes possible. I have tried cupcakes all around NYC, and they never have flawless texture like these. Just try and resist eating them all straight out of the pan. And so when Flo says to add 4 eggs a tablespoon at a time to the batter, she says it for a reason. (P.S. I baked mine a little smaller than the recipe specifies.)
The frosting is both simple and tricky. After you carefully melt the white chocolate in a bowl over hot water, you combine it with sour cream. If the sour cream is not at the same temperature as the chocolate, then you’ll have some seizing. I was a bit off and tried to save my frosting by warming everything together briefly in the microwave (Flo is cringing if she’s reading this…) but I still got just a little bit of unevenness in my frosting. You can’t tell in the white ones, but it shows up in the red. But you’re not going to care about that very much once you taste the sweet and lightly tangy frosting. It’s a real treat and guests are bound to ask you how you made it. If you’ve got patience, this recipe is a winner.